Dill Pickled Cucumbers

Serves

Makes 600g of pickles, enough for 2 X 500ml jars

We’ve grown a handful of tiny cucumbers, the sort that look like gherkins, but mostly we’re more successful with bigger cucumbers such as the Lebanese style ones that are a bit bigger than a man’s thumb. These, when sliced, make a terrific pickle that really goes well with corned beef or pastrami, though it’s also a cracker with cheese.

Ingredients

600g Lebanese cucumbers, very thinly sliced

1 brown onion, peeled and thinly sliced

1 1/2 tbsp salt

60 mls (1/4 cup) hot water

250 mls (1 cup) white wine vinegar

200g (1 cup) sugar

2 tsp brown mustard seeds

2-3 tbsp fresh dill, chopped

1/4 tsp ground turmeric

chilli flakes optional

Method

In a large non-reactive bowl, toss the cucumber slices, onion, salt and hot water and leave for three hours. Drain.

In a medium sized saucepan, pop the vinegar, sugar, mustard seeds, dill turmeric and chilli if using. Place on a raging flame to boil, add the cucumber and its soaking liquid and then turn right down to a simmer. Cook for 2 minutes then place in sterilised jars. Store a month, ideally, before using, to let flavours develop.